Ingredients (in order of appearance):
3.5 lbs of beef short ribs
1 HUGE or 2 large onions, sliced roughly
5 anchovies whole
5-6 cloves of garlic, minced
1 tbsp paprica (picante or dolce)
1 cup of wine
1 cup of broth
43 oz crushed tomatoes
1 sprig rosemary
2 sprig thyme
Salt
Preparation:
Preheat the oven to 300*F. Meanwhile salt short ribs on all sides (fairly liberally). Heat oil in a large cast iron pot (8+ gallon capacity). 
Once the oil is almost smoking, place 1/3 of short ribs in the pot and sear for a 3-4 minutes until very golden.
Turn over and repeat. Do this for all the sides. 
Repeat with the remaining 2/3 short ribs. Rest seared short ribs on a plate. 
Once all of the ribs have been seared, place all of the onions into the emptied pot. Turn the heat down and cook the onions until they soften 5-10 minutes. 
Add the anchovies and continue cooking until they dissolve. Add the garlic, cook for 30 seconds, add the paprica and cook for another 30-45 seconds. 
Add tomatoes, turn up the heat and use a wooden spoon to get all of the delicious brown bits off the bottom of the pot. Add the stock and wine, mix well and bring to a simmer. Add the herbs and nestle the beef gently back into the pot. 
Bring to a simmer, cover and place in the preheated oven for ~3 hrs. Serve with potatoes and something green (peas sauteed in butter or steamed spinach sound good to me). 
Enjoy!